I’ve lived in Springfield, Illinois most of my life, but for the most part I don’t consider myself to be “from” Springfield. Which sounds weird I know. My parents were born and raised in Alton, Illinois before relocating to Springfield not long before I was born. I think they would both consider themselves from Alton for sure. We lived in Springfield until I was five than I lived in several small surrounding towns. My more formative years (6-17ish) were spent in a small town not far from Springfield called Taylorville…so when I think in terms of where I am from it feels automatic to say Taylorville but that doesn’t feel right… nor does saying “Springfield”, hmmmmmm. Anyway… my husband is definitely from Springfield, ha! Before I had met him I had zero idea how seriously people in Springfield take their chili. I was never even a huge chili fan but I did have a basic chili recipe I had gotten off the internet years before. I knew Ron took it seriously but we never discussed it at all until one day I decided to have a fall themed party for my little boy. I made chili for everyone and he refused to even eat it AND his best friend came armed with his own pot of chili to have a cook off or something. I was fine with my own recipe but certainly realized his was better than mine so I set off to get my own yummy Springfield chilli! Apparently a lot of people here spell it with two ‘lls… chilli as opposed to chili but I’m pretty whatevs about it. This recipe is a departure from my usually “healthy-ish” posts but it is low in sugar and grain free so its still on my regular dinner rotation, and it is GOOD!!!!

Springfield Chilli

• 2 slices bacon, finely chopped
• 1 onion diced
• 2 garlic cloves minced
• 1 lb grass-fed ground beef
• 1/2 lb ground sirloin
• 1 can beer
• 3 tablespoons chili powder
• 3 teaspoons worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 8 oz can tomato sauce
• 1 15 oz can pinto beans or kidney beans (or both) rinsed and drained
• cheddar cheese/sour cream/oyster crackers

Cook bacon in large dutch oven over medium heat 5 minutes or so. When its crispy add in onions and garlic and cook until tender on medium for an additional 5 minutes. Increase heat to medium high and add in beef and sirloin cooking til thoroughly browned. Now add in your beer and let cook 5 more minutes. Stir in chili powder, worcestershire sauce, salt, cumin and tomato sauce and turn heat to low. Cover and simmer 30 minutes. Next stir in your beans and cook for a few minutes until beans are heated through. Serve with cheese, sour cream, crackers or whatever extras you like!